Rinse 1 cup quinoa under cold running water in a fine mesh strainer.

In a medium pot, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the liquid is absorbed.

While quinoa cooks, chop the kale, cucumber, bell pepper, and finely chop the red onion in a large bowl.

If using feta, crumble it and set aside.

In a small bowl, whisk together the olive oil, lemon juice, and season with salt and pepper.

Once the quinoa is cooked and slightly cooled, fluff it with a fork and add it to the bowl of chopped veggies.

Drizzle the dressing over the salad and toss gently to combine.

Let the salad sit for a few minutes to allow the flavors to meld together.